On Jul 17, 10:23*am, John Kuthe > wrote:


I don't know about other products, but my reading has informed me that
they use gums in ice cream because
it causes it to freeze in smaller ice particles which keep the ice
cream smooth and creamy and not icy or grainy.

It worked beautifully in mine. I added a scant 1/8 teaspoon to the
custard, after adding the egg, while whisking briskly.
Then I strained the custard to remove any eggy leftovers. There was
probably some gum in the leftover egg particles as well but I couldn't
tell.

In any case, the ice cream was perfect, rich and creamy without any
graininess at all, and I finished it up with
friends last evening after a week in the freezer and it was still just
as creamy and smooth.